Category: Food

Saigon

Sipping a chilled 333 in the window of a buzzy bar on Saigon’s renowned Dong Khoi Street I was taken by the faith and trust complete strangers place in others. The spark of this reverie was the nonchalant way many visitors stepped off the footpath into the path of a tsunami of motorbikes and purposefully strode across the road as…

facade of the museum of pre columbian art in cuzco

Cuzco Museum of Pre-Columbian Art – Day 9

It’s a Cuzco Saturday morning; crisp, bright and sunny. The hotel breakfast made exceptionally palatable with the online news that Collingwood had given Geelong FC a thorough shellacking at the MCG on Friday night, Melbourne time. We’re an odd couple; I’m a ‘Pie’man and Mitch a ‘Cat’woman, so at least twice a year there’s a minor domestic shitfight at our…

Cuzco

We’re in Cuzco (Cusco) and it’s the eighth day of our ramble along Peru’s famous Gringo Trail. To recap, our journey commenced in Lima before flying, via Cuzco, to Puerto Maldonado and 2 nights in Reserva Amazonica in the headwaters of the Amazon River. We then flew back to Cuzco and, leaving our heavy baggage in storage, were immediately swept…

Beaujolais Cru Wines

A few weeks ago I posted a Beaujolais day trip, exploring the 12 appellations (wine producing regions) making up the overall Beaujolais “brand”. Following is a brief summary and tasting notes, in alphabetical order, of the ten Beaujolais Cru (grand) appellations that I suggest that all lovers of wine should investigate. Despite their basis on the “humble” Gamay grape, these…

Oeufs en Meurette

Oeufs en Meurette (poached eggs in red wine sauce) Serves 4 A perfect brunch on a chilly Burgundian sunday. 8 x eggs 2 x shallots 100g bacon 450g fresh button mushrooms 750 ml very tannic red wine (Burgundy red or Barossa shiraz) 25o ml chicken stock 125g butter 8 slices of baguette (toasted whole or cut into croutons) 4 tablespoons…

Bouef Bourguignon

Bouef Bourguignon (Burgundy beef stew) Serves 4 – Commence preparation day before 800g beef cheeks or rump cut into 4cm cubes 120g bacon lardons 6 cloves garlic peeled and sliced 2 medium onions thinly sliced 5 carrots peeled and roughly chopped 20 baby (pickling) onions 20 button mushrooms – half whole and half sliced and stems removed 250ml beef stock…

Beaujolais & penne Alfredo

My experience of Beaujolais wine was, for a long time, restricted to the cheap, fruity low-alcohol plonk in the floral-labelled bottle marketed by Georges Dubœuf. The stuff we naïvely labelled “Beaujo” and would lug to barbies and student pissups as a ‘sophisticated’ alternative to a sixpack of stubbies. Geez, those were the days. Over the years I focused my attention on the…

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